Menu Development: Create and update seasonal menus, design unique recipes, and set strict plating presentation standards.
Staff Management: Hire, train, mentor, and evaluate kitchen personnel while setting weekly shift schedules.
Cost & Budget Control: Oversee food inventory, manage supplier purchasing orders, and minimize kitchen waste to match financial targets.
Safety & Sanitation: Enforce local health codes, food safety regulations, and proper hygiene standards across all workstations.
Operations Oversight: Coordinate kitchen workflow during busy service hours and troubleshoot any food or equipment issues.
Experience : In Group Of Hotels
Food / Accomodation : Provided
Other Perks: ESI / PF Provided
Pay: ₹55,000.00 - ₹70,000.00 per month
Perks
Food provided
Provident Fund
Work Location: In person
📌 Executive Chef Madurai (India)
🏢 HR MADURAI RESIDENCY
📍 India
Reply to this offer
Impress this employer describing Your skills and abilities, fill out the form below and leave Your personal touch in the presentation letter.